Golden Quinoa MuffinsContributed by: Bob's Red Mill Natural Foods
Directions
In a large bowl pour the boiling water over the quinoa grain, cornmeal and raisins. Stir to moisten, cover and let stand refrigerated for 1 hour. Can be refrigerated up to 8 hours. Preheat oven to 375°F. Oil muffin tins and set aside. Stir into the quinoa mixture the honey, oil, egg, orange zest, salt, whole wheat pastry flour and baking powder. Mix quickly, being careful not to overmix. Spoon into prepared muffin tins. Bake for 30 minutes or until lightly browned.
Makes 12 muffins. |
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Ratings & Comments (3)
3 Reviews 
Liz September 8, 2012
Quinoa stays hard and crunchy...wondering if it should be cooked prior to using it??? Followed the recipe as stated, they taste ok..but don't like the crunchy quinoa...
Bob's Red Mill September 25, 2012
If soaking the quinoa doesn't lead to the softness you are hoping for, try par-cooking the quinoa grains before soaking. Combine 1 cup quinoa with 1-1/2 cups water and cook over medium-low until all of the water has absorbed.
Jd November 17, 2012
Loved these, quinoa was chewy and delicious. Easy and fast, all my guests loved them!
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Nutritional Information
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